Chilli & Salad Tortilla Bowl

This is a super quick and easy recipe that took me 10 minutes to prepare when I got home from work and then I had a workout whilst it was cooking on the hob – perfect! And who doesn’t love chilli?!

As you know, especially during the week, I am a big fan of using the pre-mixed seasonings that you can buy (as long as ‘sugar’ doesn’t feature heavily within the mix – always check the pack) but I almost always add my own bits to give it a bit more taste 😀

Ingredients

Onion – 1 small

Garlic – 1 clove

Mushrooms – 1 cup

Red pepper – 1 (this could be any colour pepper)

Lean beef mince – 500g

Red kidney beans – 1 can

Chilli flakes – 1 tsp

Worcester sauce – 1 tbsp

English mustard – 1 tsp

Beef oxo cube – 1

Schwartz hot chilli seasoning mix

Mixed Salad

Carrot – 1/2 cup

Sweetcorn – 1 cup

Avocado – 1/2 pp

Chilli wrap

Coconut oil (or oil of your choosing) – coconut is best for cooking at high temperatures

Make it

Chop and fry the onion

Chop and fry the mushrooms

Peel, chop and add the garlic once the onion and mushrooms have softened

Take them out of the pan, add some more coconut oil and brown the mince adding everything back to the pan once the mince is browned

Sprinkle the oxo cube in the pan and add the mustard and Worcester sauce

Mix in the Schwartz seasoning and 125 ml of water

Add the kidney beans and chop and add the red pepper

Add a tin of chopped tomatoes

Sprinkle the chilli flakes on top

Leave to simmer for at least 1 hour if you have time – otherwise, it will be ready to eat straight away 🙂 Stir occasionally

Pop the chilli wrap in the oven for 1-2 minutes each side (turning over half way through) – until toasted slightly

Pop the wrap on a plate and add the mixed salad around the outside edges leaving the middle clear for the chilli